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Problem:

While considering something exciting instead of the usual apples-dipped-in-honey to celebrate Rosh Hashana on campus, I suggested the idea of toffee apples. But full apples would be too expensive to hand out to passerby students, and too much effort to make. So I set out to find out if I could toffee-coat sliced apples. The web had nothing, as far as I could Google. I would need to conduct an experiment…

Aim:

To determine if toffee apples can be made with apple slices.

Hypothesis:

The moisture of the cut surfaces of the apple may not allow the toffee to adhere.

Method:

1. Slice up an apple and place the slices on paper towel in an attempt to reduce their surface moisture.
2. Dissolve 1 cup of sugar in a pot of 110mL of water.^*
3. Add 25g margarine, 2tbsp golden syrup, 1tsp vinegar and a shake of cinnamon.^*
4. Bring to the boil, and boil until a sample from the mixture solidifies in cold water.
5. Take the pot off the heat.
6. Dip the skewered apple slices, coating them thoroughly in the mixture.
7. Place toffee-coated apple pieces on an oiled tray.
8. Leave overnight in closed container to avoid cockroaches.

Results:

The experimental procedure had to be repeated a second time after the first attempt resulted in a burnt mixture and a smoky kitchen.

On the second attempt, at the point of taking the apples out of the pot and placing them on the tray, it seemed as if the toffee stuck. One toffee shell became unstuck when being transferred to the closed container. Upon inspection in the morning, all the toffee had liquefied and drained off cut portions of the apple slices, while uncut (skin) portions retained the toffee stuck to them.

After cooking	The following morning

Discussion:

Our experimental setup was lacking, in that there was no experimental control: we should have compared our results to a toffee apple without slicing, to ensure that the toffee indeed works; and to a sliced apple without toffee, for no particular reason.

But as far as our results suggest, the moisture produced from cut sections of apple prohibits continued adhesion of toffee to those surfaces. As such, toffee-coated slices of apple would not be feasible for Rosh Hashana celebrations at university. A number of other possible options are available:

• Use the more classical apples and honey.
• Use full toffee apples, despite the economic inefficiency; maybe charge a nominal price for apples.
• Coat only the skin parts of apple slices, although the toffee may not remain stuck because of the shape of the apple slice as compared to a full apple. Further experimentation may be required.
• Serve apple slices, with toffee on the side.

Conclusion:

No, toffee apple slices don’t quite work. But there are alternatives worth considering…

^* Nutritional analysis withheld.